Skip to main content


Bistec Encebellado (Steak and Onions)
This Caribbean version of steak and onions has been popularized by immigrants from the Dominican Republic, as well as Cuba and Puerto Rico. Serve with white rice and a green salad. May be halved.Note: You can substitute 1/2 tsp. dried oregano for 1 tsp. fresh. Taste of Inspirations Angus beef is the beef of choice for this recipe. Be sure the beef is thin-sliced.
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. fresh oregano, minced, or 1/2 tsp. dried
1 large garlic clove, minced
3 Tbsp. olive oil, divided
1 1/2 lb. Taste of Inspirations Angus beef top round thin-sliced steak
2 medium sweet onions, sliced into 1/2" thick rounds
1 tsp. apple cider vinegar
+ Add to Shopping List
Bistec Encebellado (Steak and Onions)

Bistec Encebellado (Steak and Onions)

Bistec Encebellado (Steak and Onions)
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:15 minutes
1. In a small bowl, combine salt, pepper, oregano, garlic, and 1 Tbsp. of the oil, mixing together to form a paste. Rub the mixture on both sides of the steaks.
2. In a large nonstick skillet, heat 1 Tbsp. of the oil over medium-high heat. Add steaks and cook until browned, 2 minutes per side. Remove to a plate and set aside.
3. Add remaining 1 Tbsp. oil to same skillet and reduce heat to medium. Add sliced onions to skillet, stirring frequently to scrape up browned bits on the bottom. Cook until onions are softened and golden, about 10 minutes. Stir in apple cider vinegar.
4. Slice steak into thin strips and return meat and any accumulated juices to skillet with onions. Stir to heat through. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2009